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I generally bake this cake in round 8 inch pans or 9 inch Aluminum Cake Pans but the recipe can also be made as a sheet cake in a 9 x 13 baking pan. I’ve found that the 9 inch pans may bake up a little quicker so be sure to check it 5 minutes early. Depending on whether you use glass or not, the 9×13 size could take a few minutes longer. Just let the toothpick test be the final judge.

Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting. An ideal birthday cake for the lemon lover in your life.

Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.

In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy

Beat the eggs in one at a time.

Fold in the lemon zest.

Fold in the dry ingredients alternately with the buttermilk.

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

To prepare the frosting

Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.

Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

Fill and frost the cake. Garnish with candied lemon zest if desired.

To make candied lemon zest

Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.

Bring one cup of water and one cup of sugar to a slow boil.

Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.

When cool, cut them in strips and roll in fine sugar.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recipe Notes

Previous versions of this recipe have included twice the amount of frosting. In this recent update I've halved that to provide enough frosting for the middle and top as many people seem to prefer. If you want to frost the entire sides of the cake as well. please feel free to make one and a half or even two times the recipe. It depends on how much frosting is your personal preference.

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Comments

I made the lemon velvet and it stuck to the pan. It did not say in the recipe to grease the 9″ cake pans but I did anyway. Do you think that is why it stuck? The cake is very moist and tasty. I would like to make again, but not sure what I did wrong.

I have tried this cake and it is delicious! Since I have never found a strawberry cake that I like, I was thinking about trying to make this strawberry. Have you ever tried this? Maybe put in vanilla where it calls for lemon extract and strawberries in place of the lemon zest?

Sorry, It should have read grease and flour the pans. I always add a circle of parchment paper to the bottom of the pans as well. I’ve made the instruction more clear at the beginning of the recipe. Glad you liked it.

Yep easy release – I watched a baking competition and these bakers were asked to bake a cake. All of the bakers but one baker – greased, floured and used parchment paper – the aprchment paper was greased as well. The one baker decided not ot use the parchment paper – he said he was in a hurry – his result – when he attempted to release the cake it stuck. Instead of using two 9 inch round pans – how about a 9 x 13 inch cake pan. I wonder what the baking time – I plan on making this recipe for my husbands bday. I may have to do some research for the answer. Thank you so much Barry for sharing your recipe!

I’m thoroughly confused. .. I could swear in a different review you said to use cups and not pack the flour but measure before sifting. Now in this review you say sift then measure. when do u do it one way and / or the other? And what’s your technique plz for sifting then measuring ? That seems awkward and many dirty bowls..lol or it’s probably just me.

I made this cake last night and it was PERFECT. Absolutely perfect. I used parchment circles to line the bottom of my cake pans and the cakes popped right out. THe only thing I did differently was made a lemon cream cheese frosting instead of buttercream. Thank you!

I’ve used vegetable shortening in a similar recipe but I don’t know what high ratio shortening is. I’d do a small test batch if I planned on using it on a wedding cake. I’m not a cake decorator, I’m afraid.

For baking your soda powder and baking powder need to be fresh. I write on the can the date of purchase and make sure it’s less than a year old. This makes a difference in rising. The baking soda I use a lot of but the powder I find needs replacing before I use it all but I’m not a big baker and live alone thus low usage. I hope this helps someone.

My cake did not raise much either, maybe it was the freshness of the powders, not sure. Vi followed the recipe very carefully. It’s still cooling so I don’t know how it tastes yet. I also halved the frosting, but that takes great .

I haven’t used it to make cupcakes but it’s worth a try. Everyone’s oven is different and the smaller the item the bigger the impact of baking them too long. My oven takes about 15 minutes but watch them closely and use the toothpick test to be sure. I always write baking times for my oven on the page if they vary from the recipe I’m using. That way you’ll be ahead of the game and won’t be guessing next time you bake anything.

Hi Barry!
This looks great! I recently bough lemon infused cooking oil. The instructions on the oil say to use in place of butter. Seeing as there’s butter AND oil in this recipe, should i just use my infused oil in place of butter, and leave out the oil?

Thanks, Barry! I tried the recipe for cupcakes this morning, & it made 24 cupcakes. I pulled them out after 17 minutes, but 15 would probably have sufficed. They were lovely!! I added some lemon juice to the icing cuz I like a little tang to offset the sweetness. Could I add some to the batter too & reduce the buttermilk next time? Thanks for the yummy recipe! 🙂

I made this recipe into cupcakes and it was full of flavor ( I did use juice from half of the lemon as well as the zest) and it was delicious. Moist, light and full of lemon flavor. I will make this again!

I have made this cake twice in 1 week. It is very good. The 2nd time, I added more lemon zest in the icing and also the juice of a whole small lemon. It made the icing have a little more tartness and it tasted much better the 2nd time. I thought the cake itself was very crumbly, so the 2nd time, I put a dollop of sour cream or 2 in the batter.

I baked this cake last weekend. The only addition I made was to squeeze some fresh lemon juice in the frosting. It was really wonderful. I’m making it again today for someone’s birthday. Oh, I did cut the frosting in half for a 2 layer cake. Delicious!

I made this recipe for a birthday cake for my mother in law this weekend. Everyone loved it! This will now be my go to recipe for lemon cake.

The cake was tender in texture and flavourful. I did substitute the lemon extract with a lemon baking emulsion though. I multiplied the recipe 1.5 times and got two 2″ high 8″ rounds. The cake held up well to being covered in ganache and fondant. I’m looking forward to trying to stack cakes with this recipe, and the other variations.

Folding – When I fold ingredients into batter I don’t use a paddle attachment. I use a wooden spaon and very gently stir. You can look online like Youtube and it will show you how to fold. Hope this helps!

barry ,i have looked for a long time for a lemon cake using oil no butter or crisco and i would like to use fresh blueberries , so it would be a lemon blueberry cake , i hope you can help me i had a beautiful recipe but lost it somehow thank you for your time

Hello Barry ,thank you for answering so fast, the reason I use veg. Oil is because I bake for my son once a week and his cakes have to last at least 2 – 3 days ,it seams butter and Crisco just gets to stale , the recipe I. Had I can’t find ,and Don’t remember where I got it on the net , I tried using pistachio recipe and using lemon pudding ,lemon zest ,and the cakes Did rise nicely but flattened out as they cooled maybe I should try ,white cake mix and lemon pudding ,adding blueberries to the recipe , thank you again for answering me so quickly

I can’t comment on cake mixes or pudding mix recipes. I never use mixes, I always bake strictly from scratch. I think You’d find that he mixture of shortening and oil in this cake will not dry out. One of the things people comment on about this recipe is that it stays moist for a few days. You might want to try it with blueberries.

Barry I made this cake and it was delicious. I have looking for a moist delicious lemon cake and now I’m set. This is by far the best lemon cake I have ever made. Thank you for sharing. Soon I’m going to try the red velvet. Hopefully that’s a hit as we’ll.

Hi
I live in the UK and don’t know what our equivalent of cake flour would be? Any suggestions? We have plain flour which is the general purpose and self-raising flour which could be the same as the cake flour…. ?

Hi Debby,
Self raising flour is very uncommon over here, I’ve actually never seen it sold here at all. What you folks call plain flour is what gets labelled as all-purpose flour here. Cake flour is actually much finer and softer than plain or bread flour. That’s why it makes such tender, soft cakes but I like to mix it with plain flour to get a bit if a firmer structure in the cake. It’s sold here in Canada often as “Cake and Pastry” flour. I did find this post from “Joy the Baker” which gives suggestions. Joy is a remarkable baker who really knows her stuff. http://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/
Hope this helped. Oh…and one more thing….CHETNA TO WIN ON BAKEOFF!! LOL!

thanks Barry, I will do some research and let you know how the cake turns out. I purchased some measuring cups last time I visited the states so I should be fine with the quantities.
Oh…. and I think she may lose out to Richard the Builder!! Glad you’re enjoying the GBBO show -I am addicted! 🙂

Hi Debby I to live in the U.K.i buy my cake flour on line from international foods. It sells all American products. Can you tell me if you use the the lard in the cake. Not sure I want to use it. Can I use butter thanks.

I’ve just tried this recipe and it’s in the oven. I was just wondering why you sift the sugar? I’ve never done this before and it really threw me off… it doesn’t even get through the sieve. Could it just be thrown in after the eggs like most cake recipes? I also have a comment about the way you worded Step 2. You say the word “blend” before mentioning the whisk attachment. I attached the paddle because this is the standard for cakes and realised only once I started mixing the ingredients; it wasn’t a big deal, just a nuisance but could have been avoided with better wording. I also wouldn’t describe the mixture as “light and fluffy”… it really just became homogeneous. Thanks! I’m looking forward to it coming out of the oven!

You could just blend the sugar into the sifted flour if the sugar grains are too large, I find a big difference in sugar brands and big differences depending on where you live. Sieves of course, vary as well.

I have made this cake and it was a big hit……perfectly moist, and just the right amount of lemon. I have it posted on my blog “thewednesdaybaker.blogspot.com” I used my new favorite buttercream and used a lemon curd filling in the middle. This is a keeper for sure. Thank you so much.

I made this cake and wrapped in wax paper then wrapped each layer in freezer paper and placed in the freezer. I made it one week before I needed it. Perfect. Andi

You could use it for the milk in the frosting if you prefer, the milk gives it a more creamy look. There is enough flavour from the lemon zest if you prefer not to use the extract. I’m just a lemon freak!

Hi, Barry: I just found your site and really love your recipes. They are really moist and nice. In fact, it is cool that they pretty much have the same ingredients and amounts. Easy to remember.

I wanted to let you say thank you and let you know that I live in a mile high city, with altitude of 5300. The measurements work just fine as you have them. The only thing is that I get better results in structure when I add more (75/25) all purpose flour than cake flour. Or if I use all purpose flour alone, I sift it beforehand a bit. I bake at 350 degrees instead of 325 and that works great here. And as you know we bake for longer in the high altitude places, such as it takes about 35-40 minutes.

I also have substituted the shortening for the same amount of butter and the cake is so delicious with flavor too. With the all purpose flour mix, I don’t worry about the cake coming out too light or tender to stack. The texture makes it great for stacking cakes. The cakes still come out really nice and moist.

No I have never tried separating the eggs. I don’t think that’s necessary and would affect the texture of the cake. I use the whisk attachment to start but you can switch tot he paddle attachment for the dry ingredients or fold in by hand the final addition of dry ingredients.

I made this lemon velvet cake yesterday and was disappointed. My cake turned out more dense than I expected based on other reviews. I used unsweetened applesauce in place of oil and butter in place of the shortening. Could these changes have made the difference?

Hi Barry,
So sorry to bother you. I was just about to repin this recipe which I knew looked familiar. The only thing is, it was on another website. I usually check links before repinning. Anyway, if you want to check the other website, here’s the link,

Thank you Barry for the best cake recipe that I have ever made. I rarely leave reviews but this time I had to. For the cake, I followed it exactly except that I omitted the vanilla extract and squeezed some fresh lemon juice into the batter. For the icing, I used 2 sticks of butter and 6 cups of powdered sugar. I used fresh squeezed lemon juice and a little milk (it yielded plenty of frosting for a 9 inch 2 layer cake. The cake baked very high and had a beautiful presentation. The texture was soft and moist but held up in the layers. Yum!!!!

I am a bit of a novice, when you say that the oil/shortening mixture should be light and fluffy, what exactly should that look like and roughly how long should that take. Mine was light in color and I could see bubbles, but it was runny in texture.

I have made this recipe and even adapted my own version of it and it is wonderful. However, I did not know another way to contact you and let you know your recipe is floating around facebook under a user name Heidi Stephenson Crist, I just thought you should know 🙂

Hi, I have tried the recipe just now and turned out a dense cake. I have followed the recipe and ingredients step by step. The ingredients divided by 2 because I want to try the recipe in small amount first. What are the possible reasons for the cake to be dense?

Not sure but that result is definitely not typical. People have great success with this cake. I suspect you mis-measured somewhere along the line when you were halving the ingredients. Easily done, I know.

Hi Barry, I’m from Czech rep. and I’m struggling a bit with a metric system. Just to make it right, will it turn out ok if i convert us cups to ml rather than grams? For the icing it seems quite a lot of sugar and butter! Many thanks 🙂

My family are all lemon lovers. There are so many awesome and positive reviews, I’ll definitely be trying this recipe, myself. Was just wondering if it’s possible to bake this recipe in a 9 x 13 pan and if so, at what temperature and how long would it need to bake….

Thank you for such a lovely recipe! I was on the lookout for a good lemon cake to turn into a poke cake and found your recipe on Pinterest! I made it and it turned out great! Here’s my Lemon-Raspberry-Vanilla Poke Cake adapted from your recipe: http://www.sweetbloomingroots.com/?p=442

Reassuring to read other comments regarding the “light and fluffy” question. I wondered if I did something wrong. The oil/shortening/extract never reached that state for me either. Also mine took longer than 35 minutes for 2 8inch cakes at 325. I’m afraid I over compensated and they turned out a bit dry. I usually bake cakes at 350. I think this recipe is worth another try. The flavor is good. Thanks for sharing.

I’m thinking of using this cake with your ‘The Ultimate Lemon Cake’ recipe because it looks so much lighter and fluffier. What do you think? I found each of your recipes during separate searches then realized that they were both yours!

Hello Barry. I am planning on making this cake for an outdoor birthday party. It’s already summer. Do you think it would work well? I am not planning leaving it in the sun but it will likely be warm. Do you think the frosting could suffer?

I made this cake over the weekend and it turned out great! as of day 3 it was completly gone and my family want me to make another for the 4th. Now the only thig is the frosting makes way too much and i did have plenty left over so i will be able to cut that part of the recipe.

Fantastic recipe – thank you, Barry! I have searched and searched for the perfect lemon cake and have finally found it. I just needed a small cake, though, so made 2 x 6″ – approx 424g batter/pan, and 1 dozen regular size cupcakes. Baked all together – cupcakes came out perfectly at 20 min. Cakes took another 15. This is just lovely! Thanks again. Debbie

Absolutely delicious–moist and flavorful. Directions were perfect. I received many raves about this cake. The only things I changed: I used butter instead of shortening (because I didn’t have any shortening) and I halved the frosting recipe. I thought that 8 cups of powdered sugar would make more icing than I needed. I had no shortage frosting the cake with half the recipe. I think using a full recipe of frosting may have looked better, but I’m surrounded by people who frequently pass on any dessert, so I wanted it to look a little less indulgent. Will definitely make this again and again.

Thank you, Barry! This was one of the best cakes I’ve ever baked. It was light and moist…the frosting was to die for;-) Everyone that tasted it raved about it. I did it exactly as you wrote it except for I used lemon oil in the frosting to give it a stronger lemon flavor. Divine….many thanks…looking forward to trying more of your cakes!!!!

I made this cake yesterday for my hubs birthday and it was delicious! This cake is far better than the Famous Lemon Cake from our local “Sweet Surrender Bakery” that Oprah Winfrey has raves about. Better because it remains fluffy and more intense in flavor whereas the famous Sweet Surrender cake becomes firm (I suspect due to a lot of shortening). I am going to tell the world about this cake. I followed the recipe to a T and it came out beautiful. And I did have to make my own cake flour using the flour cornstarch thing and sifting it 5 times which was not a bit troublesome at all. Can’t wait to check out your other recipes! Was glad hubs wanted lemon this year.

Hi Barry. I want to try this recipe but I do not use processed white sugar. I bake with raw sugar. As you probably know the crystals are large brown and have a stronger flavor. When I bake butter pound cakes I usually cream the sugar very well until the crystals break down and there is no longer a crunchy texture. In your opinion if I use butter instead of shortening or if I cream the sugar with the shortening would the creaming of the sugar to break it down adversely affect the texture?

Prepared this cake exactly as directed. Best any flavor cake I ever had! Everything was perfect about it, texture, crumb and taste. Granted, its a little more trouble than a box mix but the
grand cake you get is well worth it. I am going to try to add and extra 1/2 ingredients to make a three layer cake Wish me luck.

Made this recipe for my best friend’s birthday party. It was a hit. People said it tasted like it came from a bakery. The only issue I had was getting it out of the pan. I should have used parchment. Otherwise it was supper yummy!

Don’t usually comment but this is one of the best cake recipes I’ve ever tried. I needed a cake for a special occasion for my son. He’s not that fond of sweets, but will occasionally eat something citrusy like lemon pie. So I thought a lemon cake might please him. It was an enormous hit with the whole family. Even my son had a piece after every supper until it was gone, something he never does. I did substitute lemon curd as a filling and cream cheese frosting as an icing, to keep the sweetness down a bit, and it was still scrumptious. Thanks so much for sharing this wonderful recipe which is now a family favourite.

This was delicious! I made it for Memorial Day weekend and everyone loved it! The biggest compliment was that the lemon flavor was perfect and not over bearing.

Because frosting needs to be tweaked according to taste, my teenage son helped me with the frosting (which is a first). We halved the frosting recipe and added some lemon juice to it as well as a total of 5 tablespoons of milk and 2 more tablespoons of unsalted butter to get the right consistency and flavor.

I’m definitely going to make this again! Thank you so much for the recipe!

Made this for my wife’s birthday and it was a huge hit. I’m now making it for people at work, and wondering how I would have to change the baking time/temp for a 9X13 pan instead of 2 9″ pans. I want to do this so more people at work can have a piece. (Sorry if this is an easy question. I’m not a big baker, and this is the first thing I’ve made that has really turned out well.)

Made this for a party tomorrow. The recipe made 24 cupcakes (could have got 28 but didn’t want to dirty another pan). My oven was 17 min. I checked at 12, 15, 17. Didn’t use lemon extract in batter I substituted with zest.
I added juice from one and 1/2 lemons to frosting and OMG!!!!!! Decreased milk to 2 TBSP but next time (there will definitely be a next time!) I will do the lemon juice 1st and then milk because could probably used touch less milk. Can’t wait to get everyone’s reaction tomorrow.

OMG just tried this as cupcakes and I”m in love. Am going to pair them with a lime buttercream 🙂 \Have you ever tried this recipe without the lemon and just making it as a vanilla cake. I love the texture. Light and moist but not crumbly.

Need your help, I’ve made several of your velvet cakes. I love the flavor and texture of your cakes, but found them to be a little to moist. So much so they feel wet to the touch. Also, the don’t rise quite as high as I like. I’ve tried adjusting the baking soda as you suggested in post, and it helped some, but I don’t want to over do it. My cakes rise about 1″ 1/2. Would this be correct height. Really need answer though for the dampness of the cake!!!

It could be partially the humidity where you are. I’d try adding a tad more flour and maybe using smaller pans. I often use 8 inch pans to get some height to a cake, especially if I am not frosting the sides. It looks better.

Thank you! Well I tried it again. I normally use powdered buttermilk (liquid form is hard to fine in pint sizes). Using the powdered buttermilk, I mix with the flour mixture and add the water required as instructed for the buttermilk. The batter was very thin, so what I did was use 1/4 cup less liquid(water) and added 2 tbsp of flour, still a thin batter, but not as thin. My cake is beautiful and not damp to the touch!!!!! It also has a nice rise to it ( I replaced my baking powder, which may have been a factor)! I have not yet tasted the cake, but sure it is just as delicious. I will let you know!!!

I have made many cakes and tried many many recipes. This cake turned out great first time I made it. It was moist and delicious and had great lemon flavor. I reduced the amount of the frosting by half and used heavy cream and it was more than what I needed to frost cake and in middle. Excellent. I will be trying your other recipes soon. Thanks for a great recipe.

Hi does this freeze well?? I made this cake in 2 6x2inch pans and it rose beautifully!! this is definitely the best lemon cake I have made. Am always testing out new recipes and this is my favourite now.

This recipe is now my go-to recipe for lemon cake. The first time I made it, I followed the recipe exactly, and it came out great! My dad loves lemon cake, so this recipe gets a lot of use. It’s not too lemony, but has the perfect amount of zing that you want in a lemon cake. The only thing is I exclude the lemon zest from the frosting (which was optional anyway). I can’t wait to try the other velvet cake recipes.

The instructions state to beat the vegetable oil, shortening (I used crisco), vanilla and lemon extract at high speed with the whisk attachment until light and fluffy. I made the recipe twice and the mixture never got light and fluffy either time. I beat the mixture with the whisk attachment on my Kitchen Aid for a good ten minutes on high while watching it continually and waiting for it to become light and fluffy. The mixture was turned into a very creamy liquid. Do you have any idea what I’m doing wrong? Thank you.

half the diameter of a round pan multiplied by itself then multiplied by 3.14 will give you the surface area of any pan. You can do the calculation for the pan size in any original recipe and compare. An 8 inch pan calculates : (4×4)x3.14 = 50.24 square inches. A six inch pan comes out to 28.26 square inches. A 4 inch round pan comes out to 12.56 square inches. So a single recipe would fill all those pans.

Just made this cake. House smells amazing but I was doing a square 11×13 pan so I can stack and make put fondant over. Definitely need to double the recipe for one pan that big. Can’t wait to taste it though!

I’m so glad to have found this recipe again. This is mom and my favorite lemon cake!! I’m making it today for a friend. Can’t wait to cut into it again. I actually put in a little lemon juice in the frosting and cake batter…..and it make it delicious!!!

Barry – We just made this cake for my husbands bday cake. It was delicious, moist and full of flavor! Very lemony – we used a Lemon Cream Cheese Frosting. We were going to add Lemon Curd for the filling but decided to omit it.

I’ve forgotten a simple rule….
Do I measure the dry ingredients FIRST then sift together? or do I sift them into the correct measurements??
Please help.
BTW, I can’t wait to make this for my friend’s birthday.
Yummmm

I personally measure, then sift. I think sifting first can potentially give an under-measurement of flour. I use a set of measuring cups to get the right amount. Spoon the flour into the cup and level with the back of a knife. I never scoop flour because that can compress the flour and cause an over-measurement.

Thanks for another delicious recipe. Made it for a co=workers birthday. The lemon flavour was great. Will definitely make again, easy to make.

I liked the fact that the cake when baked was level when it came out of the oven. I recently made a cake that didn’t come out level. Does anyone know why this comes out level, is it the sifting, the way the buttermilk and dry ingredients are added?

I made these into cupcakes and substituted coconut oil for the vegetable oil and butter for the shortening. Also used just all purpose flour because my daughter is allergic to corn and there is corn starch in cake flour. Baked at 325 for about 18-20 min. These tasted wonderful and my guests loved them.

Hello I’ve made this cake many times and it’s wonderful! I beat you the oil/shortening for about 17 minutes on med-high until it almost looks like whipped cream. Makes the cake super moist. I would like to make an orange variation of this cake. How much orange zest should I use and do you think I’d be able to use some fresh OJ in place of some of the buttermilk or would it change the texture?

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Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!

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